Tag Archives: homemade

Bone Broth (trash to treasure?)

Bone Broth
IMG_9939
Bone broth seems to be all the rage these days. Take Brodo in NYC, who sells cups of broth for $8.50 to fad crazed New Yorkers who claim it helps their complexion, joints, fight off colds/flus etc.. It’s literally like a Starbucks but instead of coffee they sell broths.

While digging into this fad, one thing in particular intrigued me. Turning my trash into treasure. Maybe the claims of bone broth being the next fountain of youth are bogus, but regardless I could turn what I normally through away into something usable. I mean broth is the base of most soups and sauces.

So I started taking all those vegetable parts that I normally throw away or might use for composting. (peppers, onions, mushroom ends, squash, cilantro stems etc…) and put the into a freezer bag. Also all those bones and skins from rotisserie chickens, egg shells, beef bones etc.. Once I filled two large freezer bags, it was time to cook. So all that “trash” goes into a large pot. Fill it to the top with water and bring to a boil. I let this go for about 6 hours. Topping off with water each hour.

I let it cool and then strained it. At this point you could pick out the veggies and compost them but I threw out everything and jarred it up on various sized jars. I put them in the freezer and have been using them in various items I have been cooking.

IF there was a “dislike” button, Jill would push it. I cooks and she cleans. She was less than thrilled with the mess I made. The stove was a mess, strainers, jars, spills etc…
IMG_9937

Neapolitan Pizza Process

It’s not recipe post worthy yet….but getting better

Pizza #2

A celiac’s kryptonite but manna from heaven for the rest of us. What’s not to love about a good pizza? Making pizza at home always seemed like an exercise in futility. Is it possible to match the greatness of Tony’s in San Fran, Grimaldi’s in NY or Cane Rossa in Dallas? Likely not, but I am going to try.

I have scoured the internet for recipes and even armed myself with 00 Italian flour and yeast. However, out of the gate I am handicapped because I don’t have a wood/coal fired oven or even a Green Egg that gets me over 500 degrees.

Several attempts in to this and I can say I am getting better. My sauce is close, the dough flavor is there. Making the dough and cooking it have been my challenge. Tried it on the grill… was a disaster due to that high gluten flour and no pizza paddle. I basically heaved it onto the pizza stone at 500 degrees so it bunched up in places and had no thickness consistency. Also I tried the preheated oven at 500 for 30mins.

When I get it figured out better I will happily share some recipes. I am growing some sourdough starter to experiment with crust flavors.